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Spiced Pumpkin Bread

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"Although we make this beautifully colored bread from early fall through the holidays, it's really delicious all year round. Spicy, moist, and slightly sweet, it's made with canned pumpkin, so it's very easy."

List of Ingredients

â—¦ 3 ½ cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon salt
â—¦ 1 tablespoon ground cinnamon
â—¦ 1 tablespoon ground nutmeg
â—¦ 2 ½ cups sugar
â—¦ 4 large eggs
â—¦ 1 cup canola or safflower oil
â—¦ One 15-ounce can pumpkin purée
â—¦ ½ cup water
â—¦ 1 teaspoon pure vanilla extract


Recipe

Preheat the oven to 350 degrees.
Grease and lightly flour two 9 x 5 x 3-inch loaf pans.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. Whisk together the sugar, eggs, and oil in a separate bowl until well blended. Stir in the pumpkin, water, and vanilla and mix well.

Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist and blended. Do not overmix.

Pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick inserted in the center of each loaf comes out clean and top begins to crack slightly.

Let rest for 10 to 15 minutes before removing from the pans.
Serve warm or place on a baking rack to cool.

Makes two 9 x 5-inch loaves



• Variations:
After combining the flour and pumpkin mixtures, fold in 1 cup coarsely chopped pecans, walnuts, raisins, currants, dried cherries, dried cranberries, or chopped dried apricots if desired.